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English recipe and housebook, 1689-1732
Page 43
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To pickill coucumbers take your smallist coucombrs or gekins after bartholmew dep a cloth in ber and rol them clen then put a layin of dell and fennell in the bottem of your ferking and a quanty of whol peper 2 or 3 blads of mace and as much clovs then plase a laying of coucombrs therone so con tenny will your said ingredints till your firkin be full then mak a liker fare watter and good stor of dill to make it strong and as much solt as will ber a nige you may infues the dell or you may boyl it but let it be cold befor you put it to the coucombrs let the pickell contineyto them all most a fornet then pouer part a way and fell it up with wite wine winger so shall your coucombrs be gren and crisp and ton souer To make blak cherry brandy bruse the cheries and stone and put them into the a bottel mint and balm shreed so lett stepe in your brandy 3 or 4 days at most then [strn?] them out bet in fine suger and botle it up 2 pound of cheres to a quart of brandy To make [lueatellas?] balsom take 10 ounces of the best yallowax slet it and melt it in a pint of sack then ad of the best oil olive and venice turpentine white in rose watter of each a pound and a half gently tell the wine evaporated then take it of from the fire and storing them to gever tell tha cold
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To pickill coucumbers take your smallist coucombrs or gekins after bartholmew dep a cloth in ber and rol them clen then put a layin of dell and fennell in the bottem of your ferking and a quanty of whol peper 2 or 3 blads of mace and as much clovs then plase a laying of coucombrs therone so con tenny will your said ingredints till your firkin be full then mak a liker fare watter and good stor of dill to make it strong and as much solt as will ber a nige you may infues the dell or you may boyl it but let it be cold befor you put it to the coucombrs let the pickell contineyto them all most a fornet then pouer part a way and fell it up with wite wine winger so shall your coucombrs be gren and crisp and ton souer To make blak cherry brandy bruse the cheries and stone and put them into the a bottel mint and balm shreed so lett stepe in your brandy 3 or 4 days at most then [strn?] them out bet in fine suger and botle it up 2 pound of cheres to a quart of brandy To make [lueatellas?] balsom take 10 ounces of the best yallowax slet it and melt it in a pint of sack then ad of the best oil olive and venice turpentine white in rose watter of each a pound and a half gently tell the wine evaporated then take it of from the fire and storing them to gever tell tha cold
Szathmary Culinary Manuscripts and Cookbooks
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